Spicy Clam

Name: Spicy Clam
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g Flower clam; Some ginger; Some Cooking Wine; Some Soy sauce; Some garlic; Some Chives; Some chili

by Luyao 20082008

4.6 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

3

Clam, the family belongs to the phylum Mollusca, Myriobranchia, Clamidae, Clamidae, Clam genus. Commonly known as "Clam", a treasure of shellfish, it is named because the surface of the shell is smooth and covered with beautiful red, brown, and black patterns. My husband likes to eat this clam, but he likes to cook soup with dried vegetables, but I like to fry it, so each one has his own love.

Ingredients

500g Flower Clam
Some Ginger
Some Cooking Wine
Some Soy Sauce
Some Garlic
Some Chives
Some Chili

Spicy Clam

1. Raise the clams for three hours, spit out the mud and sand, and then pour some water

2. Chop the ginger, garlic, and chili

3. Pick up the frying pan, pour the ginger, garlic, and chili peppers, and explode the aroma

4. Pour in the clams and stir fry

5. Add the right amount of cooking wine

6. Add a little soy sauce

7. Add a little bit of soy sauce

8. Add some sugar to make it fresh

9. Stir fry it and cook for three minutes.

10. Sprinkle in the green onions and serve

Tips:
Note: When growing flower clams in clear water, some mouths are found to be unopened. Check whether they are dead and smelly. If there is a smell, discard them;